5 recipes for the perfect chicken in aspic

A classic dish, chicken in aspic is perfect for a special occasion! There are endless variations on this recipe, but these are our favorites.

1. Rich and Elegant: This version features a luxurious mix of chicken, Cognac, and mushrooms.

Ingredients: 1 whole boneless chicken breast, skin removed Salt and pepper to taste 1/4 cup flour 1/4 cup butter 1/2 cup Cognac or brandy 1-2 cups sliced mushrooms 2 cups Aspic (see recipe below) Fresh parsley for garnish Instructions: season the chicken breast with salt and pepper, then coat lightly in flour. In a large skillet over medium heat, melt butter until bubbly. Add chicken and cook until browned all over and cooked through, about 5 minutes per side. Remove from heat and let cool slightly. Once cooled, slice into thin strips. In the same skillet used to cook the chicken, heat Cognac or brandy until simmering. Add mushrooms and cook until softened, about 5 minutes. Pour mushroom mixture over sliced chicken in aspic bowl. Garnish with fresh parsley before serving. Enjoy! 2. French Country: A simple but delicious version that brings out the flavor of the chicken. Ingredients: 1 whole boneless chicken breast, skin removed Salt and pepper to taste 1/4 cup all-purpose flour 3 tablespoons olive oil 1 shallot, finely chopped 2 cloves garlic, finely chopped 2 tablespoons white wine 2 cups Aspic (see recipe below) Instructions: season the chicken breast with salt and pepper, then coat lightly in flour. In a large skillet over medium-high heat, heat olive oil until hot. Add chicken and cook until browned all over and cooked through, about 5 minutes per side; remove from pan and set aside to cool slightly . In the same skillet used to cook the chicken , add shallot and garlic . Sauté until softened , about 2 minutes . Deglaze pan with white wine , scraping up any brown bits from the bottom . Pour sauce over sliced chicken in aspic bowl . Garnish with fresh parsley before serving . Enjoy! 3 . Asian-Inspired : A zesty version with a delicious peanut sauce coating .Ingredients: 1 whole boneless chicken breast , skin removed Salt an d pepper to taste 1/4 cup all-purpose flour 2 table spoons vegetable oil 1/4 cup smooth peanut butter 1 tablespoon soy sauce 2 teaspoons grated ginger root 2 cloves garlic , finely chopped 1/2 cup hot water 2 cups Aspic (see recipe below) Instructions: season the chiken breast with salt an d pepper , then coat lightly in flour . In a large skillet over medium-high heat , heat vegetable oil until hot . Add chiken an d cook unti l browned all ove r an d cooked through , about 5 minutes per side; remove from pan an d set aside to cool slightly . In th e same skillet used to cook the chicke n , add peanut bu tter an d soy sauce ; stir well to combine . Stir in ginger root , garlic an d hot water ; bring mixture to a boil . Pour sauc e over sliced chi cken in aspic bowl . Gar nish with fresh parsley before serving Enjoy! 4 Italian Style: This flavorful version is perfect for a cozy night in. Ingredients: 1 whole bone less chic ken brea st salt an d pepp er to taste 1/4 cup all -pur pose flour 2 tablespoons olive oil 4 cloves garl ic thinly slic ed 1 sprig thy me leaves only few springs rosem ar y leaves only few springs basil leav es only 2 cups Aspic ( see recipe belo w) Instructions : season th e chicke n brea st wit h salt an d pepp er then coat lightl y in flour In a lar ge skille t ove r medium -high hea t ; hav e oi l heating while you prep other ingredient s add chicke n breasts o nly when oi l is hotGarlic wi ll start turning light brow n quickly; once both sides of chicke n nicely br owned (about 3~5 minutes each side), deglaze skille t wit h white wine shoo ting any brown bit left on skilletto stops garlic from burning add herbs directly into skille t; stir around for 20 seconds then turn off heat let chicke ns rest for 10 minutes befor e slicing diagonally into thick slicesand plating Slice diagonally into thick slicesand plating Aspic Recipe Ingredient s : 6 cups beef or poultry stock 6 tablespoons cold water 2 teaspoons unflavored gelatin Kosher salt pinch black pepper Directions : pour stock into a medium saucepan set over high heat bring stock to a simmer

Chicken Aspic: A Classic Retro Dish Worth Bringing Back

Who doesn't love a good chicken aspic? This retro dish is worth bringing back, and it's surprisingly easy to make!

Ingredients:

1 roasted chicken, shredded 3 cups chicken broth 1 cup mayonnaise 2 tablespoons Dijon mustard 1 teaspoon onion powder 1 garlic clove, minced salt and black pepper to taste aspic mixture: 2 cups chicken broth 2 tablespoons unflavored gelatin 1 tablespoon cold water 1 teaspoon sugar Instructions:

In a large saucepan, bring the chicken broth to a boil.    Add the shredded chicken and cook until heated through.    In a small bowl, whisk together the mayonnaise, Dijon mustard, onion powder, garlic clove, salt and black pepper. Add this mixture to the saucepan and cook until bubbling.    Remove from heat and let cool slightly. Pour into a blender and blend until smooth. Pour into a 9x13 inch baking dish.    Refrigerate for at least 2 hours or overnight.    In a small saucepan over low heat, whisk together the chicken broth and unflavored gelatin until dissolved. Add the water and sugar and stir until combined.pour over the chilled aspic mixture. Refrigerate for at least 2 more hours or overnight.    Cut into squares and serve chilled.  

Chicken in Aspic – a Timeless Delight

There's something special about chicken in aspic, a dish that seems to transcend the test of time. Perhaps it's because this dish is both elegant and simple to make. Chicken in aspic can be served as either an appetizer or a main course, making it the perfect meal for any occasion.

The best part about chicken in aspic is that the recipe is incredibly versatile. You can use almost any type of meat or vegetable in the dish, making it perfect for using up leftovers. In fact, many people consider chicken in aspic to be a perfect way to use up Thanksgiving or Christmas leftovers.

If you're looking for a delicious and timeless dish, look no further than chicken in aspic.

The Versatility of Chicken in Aspic

Chicken aspic is versatile due to its delicate flavor, low cost, and ease of preparation. This dish can be used as an appetizer, main course, or side dish. Chicken aspic can also be served cold or hot.

The main ingredients in chicken aspic are chicken broth, gelatin, and diced chicken. Additional ingredients can be added to create different flavors such as onion, celery, carrots, green pepper, pimiento, parsley, and thyme.

To prepare chicken aspic, the gelatin is first dissolved in boiling water. The chicken broth and diced chicken are then added and the mixture is poured into a mold. The mold is then refrigerated until firm.

Chicken aspic can be served cold with a variety of toppings such as chopped egg whites, chopped green onions, or pimiento strips. It can also be served hot with a brown sauce or cream sauce.

Who Knew Aspic Could Be So Delicious?

Aspic is a dish that has been around for centuries. It is a jelly-like substance that is made from meat or fish and vegetables. The mixture is then boiled until it thickens and becomes a jelly.

The history of aspic can be traced back to the 4th century AD. at that time, it was known as "aspicium". This dish was popular among the Romans and was often served at banquets and special occasions. Aspic remained popular throughout the Middle Ages and into the Renaissance. However, it eventually fell out of favor and was largely forgotten.

The resurgence of aspic began in the late 19th century. A French chef named Escoffier began serving it in his restaurants and it soon became popular once again. Aspic continued to gain in popularity and by the mid-20th century, it had become something of a culinary classic.

There are many different recipes for aspic. However, all of them involve boiling meat or fish with vegetables until they form a thick jelly. Once the mixture has cooled, it can be served either cold or hot.

Aspic is generally considered to be a gastronomic delicacy. However, there are many people who believe that it is an acquired taste. Some people find the texture to be unpleasant, while others find the flavor to be bland. Despite its detractors, aspic remains a popular dish in many parts of the world.